I think you’re mistaken about the drains. I have not seen a commercial place without. Health code requires a special type in kitchens. (Often under or behind equipment)
Some may seem common sense to some and others may have not thought about them.
Safety issues first,
o Getting your line inside safely, some kitchens have and exterior hole in the walls. A four to 5 inches PVC pipe to enter the building so doors can remain locked. If you do not have this and the doors remain open you will need to have a security person. Larger chains in phx provide off duty police or private security. If not provided you will need to have and extra guy watching your truck and equipment outside.
http://www.youtube.com/watch?v=8_MVcei8N3g
o Ask about the chemicals they use to clean with, I have a chemical reactions due to not knowing what the restaurant was using.
o Know your chemicals will not damage metals around the kitchen. The stainless is everywhere and any acid base chemicals will destroy on contact. I advise if you even have them on your truck or in a pump sprayer please make sure it doesn’t happen by accident.
o Fryers should be covered and preferably cool. The covering is for safety when hot, it also protects you from over spraying and someone in the morning from getting hurt when they turn them back on.
o Make sure all things that are plug in when leaving are running and plugged back in if they where moved on cleaning.
o Water vapors can cause damaged, steam vapors can cause damage. (This cleaning method cannot guarantee it will not harm electrical especially if old and out of code.) Customer will need to understand and know that you cannot be responsible.
Techniques
When I get a chance,,
